Reviewed: Jul. 30, 2007

I like them. But here are my issues. I used margarine instead of butter because that is what I had. I used a mini scoop to put the dough on the sheet pan, maybe that packed the dough too tight. To get them to flatten enough I cooked them for twice the recommended amount of time. They aren't burned, they are perfect in color. But they are now dunkers instead of chewy gooey cookies. I used an all natural cereal by Nature's Path called Flax Plus Pumpkin Raisin Crunch and this was great in the recipe. Because it is a mixture of flakes, pumpkin seeds, granola clusters and raisins there was a lot of flavor bang for the buck. I am going to try the recipe again but try flattening them a little, different kinds of cereals, a little cinnamon would be nice, etc... Thanks for a great starter recipe!!

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Alli

Cooking Level: Intermediate

Home Town: Pasadena, California, USA

Living In: Corona, California, USA

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Reviewed: Jul. 11, 2007

Delicious! Didn't have any cereal on hand, so instead used a bit more coconut, and added some butterscotch chips. Really good without the cornflakes, but next time will try using them.

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azmommy

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Reviewed: Jun. 25, 2007

Really good cookie! I wish it would have said to add cinnamon thou. I put it in my last batch and the one's without it don't even compare. I also toasted the coconut as other reviews advice. Also I didn't have any corn flakes so rice krispie's worked just as well.

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Amy

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Reviewed: May 25, 2007

Lovely recipe. I added chopped nuts, chocolate chips, pumpkin seeds and sunflower seeds too. Delicious.

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Paula

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Reviewed: Apr. 19, 2007

These cookies taste somewhat like a macaroon and an oatmeal cookie put together and crisped up a bit. Yum!! This recipe is quick, easy, basic, and very adaptable-- adjust to your taste. For instance: I cut the salt a bit, used different types of cereal (honey bunches of oats, smart start, etc.), and once I even replaced the oats with more cereal because I ran out halfway through making the cookies (!)-- with no problems in taste, texture, or appearance. My husband added the coup de grace-- a sprinkling of cinnamon on top of the warm cookies right out of the oven. They were delicious!

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MsMellie

Cooking Level: Intermediate

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Reviewed: Apr. 8, 2007

By far the best cookie I have ever made!! Who thought such saisfying crunch could be found in such a chewey cookie! Even a friend said that she didn't like coconut, but she LOVED these!! I'm considering adding pecans or chopped walnuts next time. Awesome recipe!!

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QurlyQs

Cooking Level: Intermediate

Home Town: Newberg, Oregon, USA

Living In: Mcminnville, Oregon, USA

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Reviewed: Mar. 8, 2007

I used half butter and half butter flavored Crisco shortening. Had no problems with crumbling... I find that cookie recipes containing all butter ARE crumbly, so it depends on what end result you wish to achieve. Anyway, these were delectable, chewy and crispy as promised. They didn't last but a night in my house! Thanks, Melissa!

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~TAYLOR~

Home Town: New Rochelle, New York, USA

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Reviewed: Mar. 3, 2007

Very Good. I did add pecans - since they grow here in Texas in our backyard and don't cost anything - My husband and I were very pleased with this recipe. They also freeze well. I froze half the recipe and after a few weeks they were still just as yummy as the day they were baked. Thanks.

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Beverly

Cooking Level: Expert

Living In: El Paso, Texas, USA

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Reviewed: Mar. 3, 2007

Great recipe! These are crisp when you take them out of the oven but the become chewy because of the coconut after cooling. I used rice krispies instead of the cornflakes. Nice cookie for a change without nuts or chocolate chips.

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COOK471

Cooking Level: Expert

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Reviewed: Feb. 23, 2007

Definitely a winner! Wanted a cookie without chocolate chips (husband doesn't care for). They were gobbled up in 1 day. Thanks for the recipe!

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debsling

Cooking Level: Intermediate

Living In: Tacoma, Washington, USA

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Reviewed: Feb. 18, 2007

Amazing cookies! and very easy! which is important for me. Next time I think I will add almond slivers or white chocolate chips...just to give them that extra soemthng (:

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hkalka

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Reviewed: Feb. 13, 2007

while these taste absolutely delicious; I thought they were too dry because they completely fell apart after being cooked (I baked the coconut first as many people suggested, and I also used rice krispies instead of cornflakes)

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karlotoff

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Reviewed: Jan. 28, 2007

I used Raisen bran in place of the corn flakes - it adds the raisins we all know in Oatmeal cookies and the bran adds a nice subtle pinch of flavor all its own

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GeminNYC

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Reviewed: Jan. 19, 2007

I made these exactly as written---except I toasted the coconut, but the dough was very dry, and unless you flatten the dough balls, they won't flatten out themselves. They taste very good, but are very crispy/crumbly because of the dry batter. I will make them again to try to fix this--maybe another egg or two or more butter?

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NICOLES3

Cooking Level: Expert

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Reviewed: Jan. 14, 2007

This recipe makes YUMMY cookies. I followed it exactly as written (with the exception of toasting the coconut and adding some white chocolate chips). The one thing that was surprising was that the cookies had very little coconut flavor...but my coconut was a little old so maybe that's why. Oh well, it's still a keeper!

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Suzy S.

Cooking Level: Intermediate

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Reviewed: Dec. 8, 2006

Can someone tell me what I did wrong? I followed the recipe but I had to do a REAlLY big batch, I was making 12 dozen. Anyway, The cookies didn't flaten at all when they baked so we added tons more butter and eggs because it was all very dry. I looked over the recipe a million times and I didn't make a mistake. After I added extra butter and eggs it worked much better...although still not like the picture. I bought my cornflakes already crushed, they were more like crumbs...was that the problem? I had to hand mix it and man, this stuff scratches...haha. I rated it 4 because I know it tastes good, I ate tons of the dough!!

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Leah

Cooking Level: Intermediate

Home Town: 100 Mile House, British Columbia, Canada

Living In: Aldergrove, British Columbia, Canada

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Reviewed: Dec. 7, 2006

Our family NEVER makes anything with cornflakes, so all were skeptical. Great cookies, I had to hide some to take to work.

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Val E.

Cooking Level: Expert

Home Town: Wheaton, Illinois, USA

Living In: White Salmon, Washington, USA

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Reviewed: Nov. 17, 2006

YUMMY!!!! I made these just as the recipe states and they were wonderful. My family ate them quicker then I could make them so I ended up having to make another batch. A good coconut flavor...perfect. They even replaced my hubbys favorite cookie.

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BRIMAT143

Cooking Level: Expert

Home Town: Mishawaka, Indiana, USA

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Reviewed: Nov. 14, 2006

They don't look so appealing with all the coconut shreds sticking out, but they taste great!

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Patty

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Reviewed: Sep. 17, 2006

Toast the coconut at 350 degrees for ten minutes prior to putting into the mixture, add a 1/2 cup chocolate chip cookies, and add 1/2 cup more flour - perfection! The toasting of the coconut really gives it a true coconut flavor. I was also generous on the vanilla. Excellent!

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Shannon E

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Chewy Crispy Coconut Cookies

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